This is a basic cornflake cookie spiked with bak kwa and cranberries. It's buttery, sweet, smoky, meaty and tangy all at once. Yum. An important tip: don’t scrimp on the quality of butter you use ― cheap butter tastes like cheap butter.

Cornflake, Bak Kwa And Cranberry Cookies

Makes about 50 cookies

Ingredients:

200g butter, softened slightly at room temperature

170g caster sugar

1 tsp vanilla extract

2 eggs

300g plain flour

15g corn starch

1 slice bak kwa, cut into very small dice

¼ cup dried cranberries, diced

60g cornflakes, coarsely crushed

Method:

Preheat oven to 180°C. Line a baking tray with parchment paper. Beat butter and sugar in an electric mixer at medium speed until pale and creamy.

Place vanilla and eggs in a small bowl and beat lightly with a fork. Pour into the butter mixture and beat with electric mixer on high speed for 30 seconds. Scrape down the sides of the bowl and beat for a few seconds more until evenly mixed.

Place flour and cornstarch into a small bowl and whisk to mix. Add this to the bowl of batter and mix on low speed until the flour disappears into the batter.

Add bak kwa and cranberries and mix on low speed till just incorporated. Do not over-mix.

Portion out teaspoons of dough and roll each into a ball. Place cornflakes on a plate, then roll cookies onto the cornflakes so they coat each cookie.

Place cookies on a baking tray (leave 2-inch space between each) and flatten slightly with your fingers.

Bake for about 20 min on the centre rack of your oven or until golden-brown. Keeps fresh in an airtight container for a week.